Cashew Fudge Caramel Ice Cream Pie

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 30 vanilla wafer cookies
• 3/4 cup cashew halves, and pieces
• 1/4 cup butter, melted
• 4 cups dulce de leche ice cream, softened (see note)
• 1 cup hot fudge topping

Recipe

• 1 heat oven to 350*. in food processor bowl with metal blade, combine the vanilla wafers and 1/2 cup of the cashews; process until finely ground. add butter; process just until crumbly. press mixture in bottom and up side of a 9 inch glass pie pan.
• 2 bake at 350* for 10 to 12 minutes or until edges are light golden brown. refrigerate crust for 20 minutes or until completely cooled.
• 3 spread 2 cups of the ice cream in cooled crust. spoon or drizzle 1/2 cup of the ice cream topping over ice cream. freeze about 30 minutes or until partially frozen.
• 4 top pie with remaining 2 cups ice cream, spreading evenly. freeze at least 4 hours or until firm.
• 5 to serve, let pie stand at room temperatire for 15 minutes. cut into wedges; place on individual dessert plates. top with remaining ice cream topping and cashew halves.
• 6 note: recipe called for dulce de leche ice cream but any caramel flavored ice cream can be used.